YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.2 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
0.9 tablespoon Olive Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Rinse the brown rice and cook according to package directions until fluffy and tender.
Trim the woody ends off the asparagus spears and steam them until they are vibrant green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish flakes easily with a fork.
Plate the salmon over the bed of brown rice with the steamed asparagus on the side.
Finish the dish with a generous squeeze of fresh lemon juice over the fish and vegetables.